Chickpea Skillet Pancake with Peas and Mint

Lunch · Brunch

Chickpea Skillet Pancake with Peas and Mint

This savory chickpea pancake gets two green toppings: a garlicky pea spread and a crunchy vegetable salad. Let the batter rest while you prepare the toppings, then bake it in a hot skillet for a firm center and crisp edge.

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Servings
4
Cuisine
Mediterranean-inspired

Bring it to the table

Give the batter its rest

Chickpea flour needs time to absorb the water. Resting the batter for 30 minutes fits neatly around preparing the peas and vegetables. The hot ovenproof skillet is the other key detail: heat the pan with the oven and handle it carefully when adding the batter.

At the table

Transfer the pancake to a plate, spread with the mashed peas and add the dressed vegetables. Finish with mint and lemon zest, then cut into wedges.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup chickpea flour — about 92 g
  • 1 cup water
  • 1 tbsp olive oil — for the batter
  • 1 tbsp olive oil — for the hot skillet
  • 1 tsp Diamond Crystal kosher salt — or 1/2 teaspoon Morton kosher salt
  • 2 cups green peas — fresh, or frozen and thawed
  • 12 oz sugar snap peas, snow peas or asparagus — trimmed; use one or a mixture
  • 1 tsp tahini
  • 1 tbsp olive oil — for the vegetable salad
  • 1/4 cup olive oil — for the mashed peas
  • 1 lemon — zest and juice; use the measured portions in the steps
  • 2 tbsp pistachios — roughly chopped
  • 1 large clove garlic — finely grated
  • 1/4 tsp kosher salt — for the mashed peas, plus more to season vegetables and cooking water
  • black pepper — to taste
  • mint leaves — torn, for serving
  • flaky sea salt — to finish, as desired

A few useful notes.

The skillet and its handle stay very hot after baking. Use oven mitts throughout.

Allow the full 30-minute batter rest. The flour, batter oil, skillet oil and two topping-oil measures are listed separately to make the divisions clear.

Use 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton salt in the batter. The mashed peas have their own 1/4-teaspoon salt measure.

The cooking plan

How to make Chickpea Skillet Pancake with Peas and Mint.

  1. Whisk the chickpea flour, water, batter oil and brand-specific pancake salt in a bowl until smooth. Leave the batter to hydrate for 30 minutes.

  2. Pull any strings from the snap or snow peas. Halve some if large. If using asparagus, discard the woody ends and cut the tender stalks into short pieces.

  3. Put a 10-inch cast-iron or other ovenproof skillet on the middle oven rack and heat the oven to 475°F. Meanwhile, boil the green peas in salted water until tender, about 4 minutes. Lift them into a bowl with a slotted spoon. Cook the other green vegetables in the same water for 1–2 minutes, until tender-crisp; drain, pat dry and place in a separate bowl.

  4. Toss the green vegetables with the tahini, their olive oil and 1 teaspoon lemon juice. Season to taste with kosher salt and pepper, then add the pistachios.

  5. Add the mashed-pea oil, garlic, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice and the remaining measured kosher salt to the green peas. Season with pepper and crush with a fork into a chunky spread.

  6. Using oven mitts, take out the hot skillet and add the skillet oil. Carefully tilt to coat, pour in the rested batter and return the pan to the oven. Bake for 18–20 minutes, until the center is set and the edge is crisp. Loosen with a spatula and slide onto a plate.

  7. Cover the pancake with the pea spread, then spoon over the vegetable salad. Finish with mint, the remaining lemon zest, flaky salt and more pepper as desired. Cut into wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chickpea Skillet Pancake with Peas and Mint

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A crisp-edged chickpea pancake with lemony mashed peas, green vegetables, pistachios and mint.
Print Recipe
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Pancake
  •  
    1 cup chickpea flour
  • 1 cup water
  • 1 tbsp olive oil for the batter
  • 1 tbsp olive oil for the hot skillet
  •  
    1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
Toppings
  •  
    2 cups green peas fresh, or frozen and thawed
  •  
    12 oz sugar snap peas, snow peas or asparagus trimmed; use one or a mixture
  •  
    1 tsp tahini
  • 1 tbsp olive oil for the vegetable salad
  • ¼ cup olive oil for the mashed peas
  • 1 lemon zest and juice; use the measured portions in the steps
  •  
    2 tbsp pistachios roughly chopped
  • 1 large clove garlic finely grated
  • ¼ tsp kosher salt for the mashed peas, plus more to season vegetables and cooking water
  • black pepper to taste
  •  
    mint leaves torn, for serving
  •  
    flaky sea salt to finish, as desired

Equipment

Ovenproof skillet
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the chickpea flour, water, batter oil and brand-specific pancake salt in a bowl until smooth. Leave the batter to hydrate for 30 minutes.
  2. Pull any strings from the snap or snow peas. Halve some if large. If using asparagus, discard the woody ends and cut the tender stalks into short pieces.
  3. Put a 10-inch cast-iron or other ovenproof skillet on the middle oven rack and heat the oven to 475°F. Meanwhile, boil the green peas in salted water until tender, about 4 minutes. Lift them into a bowl with a slotted spoon. Cook the other green vegetables in the same water for 1–2 minutes, until tender-crisp; drain, pat dry and place in a separate bowl.
  4. Toss the green vegetables with the tahini, their olive oil and 1 teaspoon lemon juice. Season to taste with kosher salt and pepper, then add the pistachios.
  5. Add the mashed-pea oil, garlic, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice and the remaining measured kosher salt to the green peas. Season with pepper and crush with a fork into a chunky spread.
  6. Using oven mitts, take out the hot skillet and add the skillet oil. Carefully tilt to coat, pour in the rested batter and return the pan to the oven. Bake for 18–20 minutes, until the center is set and the edge is crisp. Loosen with a spatula and slide onto a plate.
  7. Cover the pancake with the pea spread, then spoon over the vegetable salad. Finish with mint, the remaining lemon zest, flaky salt and more pepper as desired. Cut into wedges.

Notes

The skillet and its handle stay very hot after baking. Use oven mitts throughout.
Allow the full 30-minute batter rest. The flour, batter oil, skillet oil and two topping-oil measures are listed separately to make the divisions clear.
Use 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton salt in the batter. The mashed peas have their own 1/4-teaspoon salt measure.
One cup of chickpea flour weighs about 92 g. If weighing the flour for a different number of servings, scale that weight with the cup measure.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why rest the chickpea batter?

The 30-minute rest lets the flour absorb the water before it goes into the hot skillet. Prepare the toppings during this time.

Can I use asparagus instead of snap peas?

Yes. The vegetable topping allows snap peas, snow peas, asparagus or a mixture. Trim and cut the asparagus, then cook it briefly until tender-crisp.

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